Cucumber and Radish Salad is a light, refreshing summer side that’s creamy, crisp, and bright with fresh dill and garlic.
Cucumber and Radish Salad
This simple cucumber salad takes me back to summers in my grandmother’s kitchen. It’s an old-fashioned, satisfying dish that works for picnics, barbecues, or a quick dinner side. The combination of crisp cucumbers, peppery radishes, and a tangy, creamy dressing is easy to love. It also holds up well if prepped a day ahead—store it in the refrigerator so the flavors can meld.
Ingredients and Substitutions
The ingredients below make a bright, creamy salad. Substitutions are offered for diet or taste preferences.
- 3 English cucumbers – Long, seedless cucumbers with thin skin are ideal because they don’t need peeling. If you use standard cucumbers, peel and seed them for better texture.
- 9 radishes – Thinly sliced radishes add a peppery crunch. If you prefer a milder option, swap in sliced fennel.
- ½ of a small red onion – Adds color and a bite. To soften the flavor, soak slices in cold water for a few minutes.
- 1 tablespoon salt – Draws excess moisture from the vegetables. Most of the salt is drained away, so don’t skip this step.
- 1 tablespoon white vinegar – Brightens the dressing. Apple cider vinegar or lemon juice work as alternatives.
- ½ cup sour cream – Gives the dressing a creamy tang. Greek yogurt or a dairy-free substitute can be used instead.
- 1 teaspoon granulated sugar – Balances acidity and spice. Use honey or omit for a tangier result.
- 1 teaspoon minced garlic – Fresh garlic adds a punch; garlic powder (about ¼ teaspoon) is a suitable swap.
- ½ teaspoon black pepper – Adds gentle heat and depth.
- 4 tablespoons chopped fresh dill – Fresh dill gives the salad its signature flavor. If fresh dill isn’t available, use one tablespoon dried dill, though fresh yields a brighter taste.
How To Make Cucumber Radish Salad
This salad is quick to assemble. Salt the vegetables to remove water, whisk the dressing, combine everything, chill, and serve. Step-by-step:
- Combine the cucumbers, radishes, and red onion in a colander and sprinkle evenly with the salt.
- Cover and let the vegetables drain over the sink for 30 minutes to draw out excess moisture. After 30 minutes, stir, drain any remaining liquid, and blot the cucumbers with paper towels to remove extra salt and water.
- Whisk the dressing by combining the vinegar, sour cream, sugar, garlic, and black pepper in a small bowl until smooth.
- Pour the dressing over the drained vegetables in a large bowl and toss until everything is evenly coated.
- Add the chopped fresh dill and give the salad a final toss. Transfer to a serving bowl if desired.
- Chill for at least 1 hour in the refrigerator to let the flavors meld before serving.
Top Recipe Tips
Slice everything thinly—especially the radishes—so the dressing coats every bite.
Don’t skip salting; it prevents a watery salad by removing excess liquid from the vegetables.
Chill before serving—an hour in the fridge helps the flavors come together.
Make It A Meal
Serve this salad alongside grilled chicken, drumsticks, or mashed potatoes for a complete summer meal. It pairs well with smoky or simply seasoned mains.
Creamy Cucumber Salad
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Equipment
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Cutting board
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Sharp knife
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Colander
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Mixing bowls
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Measuring spoons
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Mixing spoon
Ingredients
- 3 English cucumbers, sliced
- 9 Radishes, sliced thin
- ½ of a small red onion, sliced into half moons
- 1 Tablespoon salt
- 1 Tablespoon white vinegar
- ½ cup sour cream
- 1 teaspoon granulated sugar
- 1 teaspoon minced garlic
- ½ teaspoon black pepper
- 4 Tablespoons chopped fresh dill
Instructions
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Place the cucumbers, radishes, and red onion in a colander and sprinkle with the salt.
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Cover and let the vegetables drain in the sink for 30 minutes.
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After 30 minutes, toss and drain any remaining liquid. Blot the cucumbers with paper towels to remove excess moisture and salt.
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Make the dressing by combining the vinegar, sour cream, sugar, garlic, and pepper in a small bowl.
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Pour the dressing over the cucumber mixture and toss until combined.
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Add the fresh dill and toss to combine.
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Chill in the refrigerator for 1 hour before serving.
Notes
To make ahead: Prep the vegetables and dressing separately up to a day in advance, then combine before serving.
Not freezer-friendly: Cucumbers and radishes do not freeze well.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Cucumber and Radish Salad Recipe FAQs
Yes. It’s best chilled for at least an hour and can be prepped ahead for convenience.
Yes. Salting draws out excess moisture so the salad stays creamy and not watery.
Yes. Sliced carrots or bell peppers add crunch and color if you’d like to vary the salad.
